•
1 7

The Old Spot Cookbook

The Old Spot Cookbook

A Decade at Dublin's Favourite Gastropub

On a quiet corner in Dublin tucked under a train bridge, there’s a spotted pig taking a wash in a claw-foot bath.

‘Welcome to The Old Spot’, the hand-painted sign reads.

Celebrating ten years on Bath Avenue, The Old Spot Cookbook gathers together the all-time favourite recipes at this award-winning gastropub, from mussels pil pil and short-rib lasagne to the daily pies and famous Sunday roasts with all the trimmings that have fans across the city.

They’ve also shared some of their professional expertise that keep regulars coming back again and again, from chef’s tips and drink pairings to the mixology secrets that make The Old Spot cocktails some of the best in town.

With their big-hearted hospitality and flavour-packed food, it’s no wonder The Old Spot has a clientele that ranges from famous faces to loyal locals – there are even regular dogs who the staff know by name – who all treat The Old Spot like an extension of their own home as much as their favourite local restaurant.

Now you can bring some of that warmth into your own kitchen too.

COMING IN SEPTEMBER

ISBN: 9781738479511
Format: Hardcover, 232 pages
Dimensions: 240mm x 189mm
Publication date: 26 September 2024

$39.00
$39.00
Sale Sold out
Tax included.

COMING THIS SEPTEMBER
View full details

About the author

Aoife Carrigy is a writer and editor specialising in food, drinks and travel. Having started her working life front-of-house in restaurants, she has co-authored three restaurant cookbooks and was general editor of four books for the Irish Countrywomen’s Association. Aoife has been the wine and drinks columnist for the Irish Independent since 2020 and was previously drinks editor of Image Interiors and deputy editor of Food&Wine Magazine. She has won three Irish Food Writing Awards for her journalism and has contributed to Food&Wine Ireland, the Irish Times, the Guardian, Business Post, Image Interiors and Totally Dublin among others.

Photographer credit: Ruth Calder-Potts